1 cup blueberries
½ cup water
1 tsp. stevia
½ tsp. thyme, chopped
1 Tbsp. cornstarch mixed into 2 Tbsp. water
¼ cup unsweetened coconut chips or shreds
1 pint Simple Truth™ Low Cow Lite Lemon Cake Ice Cream
Sliced almonds for garnish (optional)
In a small saucepan over medium heat, add blueberries, water, stevia and thyme. Bring to a boil, stirring occasionally until berries burst. Whisk in cornstarch mixture; reduce to a simmer and cook about 1 minute until thickened. (Sauce can be served warm or cold.)
Meanwhile, heat oven to 350°F. Place coconut on a small baking sheet. Bake 3-5 minutes until golden brown.
To serve, divide Simple Truth™ Low Cow between serving dishes, top with desired amount of blueberry sauce and sprinkle with coconut and almonds. Refrigerate leftover blueberry sauce in an airtight container for up to a week.